Maple Glazed Salmon Filet, Mixed Greens, Roasted Beets, Fregula grains, Goat Cheese, Pomegranate, Mint, Spiced Pecans on the side, Maple Cider Vinaigrette
Grilled Pitas with Roasted Red Pepper Hummus (V, Ve, GF, DF)
Vegan: Maple Glazed Tofu, Mixed Greens, Roasted Beets, Fregula, Goat Cheese, Mint, Spiced Pecans on the side, Maple Cider Vinaigrette (V, Ve, DF)
Pulled turkey breast, Asian Napa Cabbage, Red Cabbage, Carrots, Mandarin Oranges, Green Onion, Chow Mein Noodles, Sesame & Soy Cured Egg Toasted Almonds on the side and Sesame Lime Vinaigrette (DF)
Vegan/ Vegetarian: Sub Fried Tofu tossed in Hoisin sauce, Sub Egg for Chickpeas
Gluten free: Omit Chow Mein
Our take on the famous Cincinnati Chili with Spaghetti, Beef & Bean Chili, Lots of Shredded Cheddar, white onion
side Caesar Salad with Parmesan cheese, house croutons, bacon bits & creamy dressing on the side
Vegan: Beyond Beef Chili with beans, white onion and Daiya Cheese, Garden Salad with balsamic vinaigrette (V, Ve, DF)
Miso Rubbed Chicken Thigh (GF, DF)
Vegetable & Egg Fried Rice with corn, carrots, peas, soy (V, DF)
Hunk of Garlic Broccoli (V, Ve, GF, DF)
Asian Green Side Salad with Julienne Carrot, Cucumber, Crispy Asian Noodles, Scallions, & Japanese Ginger & Soy Dressing (V, GF, DF)
Vegan: Hoisin Glazed Tofu Steaks, Vegetable Fried Rice, Garlic Broccoli, Asian Salad (omit crispy noodles) (Ve, V, DF)
Build your own Tacos
60z of Grilled AAA Flank steak, thinly sliced and tossed in house chimichurri sauce (DF, GF)
2 x 6inch soft tortillas
Toppings; Crumbled Feta, Pickled red Onion, Guacamole
Mexican Rice and warm Refried beans (V, Ve, GF, DF)
Vegan: Sub Cauliflower Tacos with toppings, Mexican Rice and Refried Beans (V, Ve, DF)
Gluten free: Sub Corn Tortillas
2 Pieces of Spinach & Ricotta Stuffed Cannelloni baked in Kiss the Cook’s Tomato sauce (V)
Parmesan cheese for adding
Side of Caesar Salad with Parmesan, homemade croutons, bacon bits & Creamy Caesar dressing on the side
Garlic Toast (V)
Vegan: Pasta Primavera, Mixed green salad with cherry tomato, cucumber and Italian dressing, Vegan Toast
Warm Chicken Souvlaki wrapped in a fresh baked Adonis Pita
Toppings on the side including; Feta cheese, Sliced Tomato, Lettuce, Tzatziki and pickled red onion
Served with a Greek Lemon Orzo Soup (V)
Treat of the day: Sea Salt Caramel Brownies (V)
Vegan: Falafels in a pita with Sliced tomato, lettuce, Pickled Turnips, onion, Tahini Hummus with Garden salad and vegan dessert
Gluten free: Sub Gluten Free Wrap, Garden salad and Gluten Free Brownie
Chef Swapnil’s Famous Chana Masala (V, Ve, GF, DF)
Basmati Rice (V, Ve, GF, DF)
Curried Cauliflower (V, Ve, GF, DF)
Side of Kachumber (Indian Cucumber Salad) (V, Ve, GF, DF)
Cod Piccata with capers in a buttery white wine sauce
Fettucine noodles with extra virgin olive oil, garlic and parsley (V)
Parmesan cheese on the side
Grilled Seasoned Asparagus (V, GF, DF)
Vegan: Cauliflower Piccata with chickpeas, capers and lemon, fettucine, Grilled Asparagus (V, Ve, GF, DF)
Crispy Katsu Chicken, Tonkatsu Mayo, Kimchi Cabbage Slaw on a Toasted Sesame Bun
Side of Curly Fries with Sweet Plum Ketchup on the side for Dipping (V, Ve, GF, DF)
Vegan: Fried Eggplant, Kimchi cabbage slaw, Vegan Mayo on a Toasted Sesame Bun, Side of curly fries with sweet plum ketchup
Gluten free: Sub Gluten Free Wrap with Sweet and Sour Chicken, Kimchi Cabbage Slaw, Tonkatsu Mayo, Curly Fries with sweet plum ketchup
Swedish Beef Meatballs in traditional creamy gravy (8 per person)
Creamy Mashed Potatoes (V, GF)
Buttered Peas & Baby Carrots (V, GF)
Lingonberry sauce on the side
Vegan: Vegan “Meatloaf” with gravy, creamy mashed potatoes, steamed vegetable medley (V, Ve, GF, DF)
Pulled turkey breast, Asian Napa Cabbage, Red Cabbage, Carrots, Mandarin Oranges, Green Onion, Chow Mein Noodles, Sesame & Soy Cured Egg Toasted Almonds on the side and Sesame Lime Vinaigrette (DF)
Vegan: Sub Fried Tofu tossed in Hoisin sauce, Sub Egg for Chickpeas
